Name: Lemon Curd Yogurt Cheesecake Bars
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 250 g digestive biscuits (graham crackers); 100 g slightly salted butter (melted); 70 g thick set yogurt; 800 g cream cheese; 1 tsp vanilla extract; 100 g icing sugar (powdered sugar); 4 unwaxed lemons ((or 2 large) rind and juice); 200 g white caster sugar (superfine sugar); 100 g slightly salted butter; 3 medium free range eggs; 1 medium free range egg yolks

Jump to Recipe

A buttery digestive base, a wonderfully rich yogurt cheesecake filling and a topping of zingy, mouthwatering lemony freshness - you're going to love these lemon yogurt cheesecake bars!

Follow my recipe to make these delicious, zingy lemon curd yogurt cheesecake bars

Cheesecake is a big favourite of mine, and the addition of a thick set yogurt adds a touch of tang and dreamy creaminess. It's thick, creamy, delicious and gloriously silky smooth.

These lemon curd yogurt cheesecake bars would make the perfect dessert for a summer picnic.

Here's the full recipe, complete with step-by-step photos. And if you love zingy lemon flavour, be sure to check out my incredible lemon drizzle cake next!

Ingredients

For the base

250 g (18 sheets) digestive biscuits (graham crackers)
100 g (7 tbsp) slightly salted butter melted

For the cheesecake filling

70 g (6 tbsp) thick set yogurt
800 g (1.7 lb) cream cheese
1 tsp vanilla extract
100 g (¾ cup) icing sugar (powdered sugar)

For the lemon curd (or a store bought jar)

4 unwaxed lemons (or 2 large) rind and juice
200 g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
100 g (7 tbsp) slightly salted butter
3 medium free range eggs
1 medium free range egg yolks

Equipment

Instructions

To make the base

Smash the digestive biscuits to a fine crumb and combine with the melted butter. Tip them into your square, 25cm (10 inch) square loose-bottomed straight-sided tin.

Overhead shot of digestive biscuits crumbs with spoon in a square loose-bottomed straight-sided tin

Press down firmly to create an even base, then place in the fridge to chill.

Overhead shot of digestive biscuits crust in a square loose-bottomed straight-sided tin and a spoon on the side

To make the filling

In a bowl, combine the cream cheese, yogurt and vanilla.

Overhead shot of cream cheese, yogurt, and vanilla in a clear bowl surrounded by a mixer and empty bowl

Whisk until thick.

Overhead shot of whisked cream cheese, yogurt and vanilla in a clear bowl surrounded by a mixer and empty bowl

Add the sugar and whisk again.

Overhead shot of sugar on top of cream cheese mixture in a clear bowl surrounded by a mixer and empty bowl

Tip the filling into the tin.

Overhead shot of cream cheese mixture on top of digestive biscuits crust in a square loose-bottomed straight-sided tin surrounded by a mixer, jar, and spoon

Level off and return the tin to the fridge.

"Overhead shot
of cream cheese mixture in a square loose-bottomed straight-sided tin surrounded by a mixer, jar, and spoon"

To make the lemon curd

(If you’re using a jar of curd, skip to 'To bring together')

Place the lemon juice, lemon rind, butter and sugar into a bowl.

"Overhead shot
of lemon juice, lemon rind, butter and sugar in a clear bowl surrounded by lemons, jar, mixer, and lemon squeezer"

Heat gently over a pan of simmering water until the butter has melted.

Overhead shot of melted butter in a clear bowl surrounded by lemons, jar, mixer, and lemon squeezer

Add the room temperature eggs and whisk until fully combined.

Overhead shot of whisked eggs with whisk in a clear bowl surrounded by lemons, jar, mixer, and lemon squeezer

Continue to heat over the pan, stirring occasionally until it has thickened enough to leave a trail if you run your finger over the back of the spoon.

Overhead shot of wooden spoon below egg mixture in a clear bowl surrounded by lemons, jar, mixer, and lemon squeezer

Leave to cool completely. It will thicken further.

Overhead shot of wooden spoon in egg mixture in a clear bowl surrounded by lemons, jar, mixer, and lemon squeezer

To bring together

Spoon the curd into the tin.

Overhead shot of cream cheese filling topped with lemon curd in a square tin surrounded by lemons, jar, mixer, and lemon squeezer

Level off and return to the fridge to firm up overnight.

Overhead shot of Lemon curd yogurt cheesecake in a square tin surrounded by lemons, jar, mixer, and lemon squeezer

Cut into bars to serve.

Cut the lemon curd yogurt cheesecake into bars and serve!

Is cheesecake one of your favourite desserts? Which flavours are your favourite?

Print for later

If you’d like to print this recipe to try later, just hit PRINT on the recipe card below.

Print Recipe

4.7 from 22 votes

Lemon Curd Yogurt Cheesecake Bars

A buttery digestive base, a wonderfully rich yogurt cheesecake filling and a topping of zingy, mouthwatering lemony freshness - you're going to love these lemon yogurt cheesecake bars!

Prep Time30 mins

Cook Time10 mins

Total Time40 mins

Course: Desserts and sweet treats

Cuisine: British

Diet: Vegetarian

Servings: 16 bars

Author: Emily Leary